Linguine with Clam Sauce

Ingredients

• 1 lb linguine
• 2 10-oz cans canned chopped clams
• 4 cloves fresh garlic
• ½ cup dry white wine
• 3 tbsp olive oil
• ½ tsp red pepper flakes (optional)
• ¼ cup fresh parsley
• 1 tsp salt
• ½ tsp black pepper

Steps

1. Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente.
2. While pasta cooks, drain clams, reserving the clam juice. Mince garlic and chop parsley.
3. Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes (if using); sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
4. Pour in the white wine and reserved clam juice. Bring to a simmer and cook for 5 minutes, allowing the sauce to reduce slightly.
5. Add the drained chopped clams to the skillet. Stir in chopped parsley, salt, and black pepper. Simmer for another 2-3 minutes to heat through.
6. Drain the cooked linguine and add it directly to the skillet with the clam sauce. Toss to combine, ensuring the pasta is well coated.
7. Serve immediately, garnished with extra fresh parsley if desired.